Servings and Ingredients
|1||large cucumber, peeled, seeded and small diced|
|1 c.||Hy-Vee light sour cream|
|1 tsp.||dried dill|
|1 tbsp.||minced shallot|
|1 ½ tbsp.||Hy-Vee sugar|
|1 tsp.||Hy-Vee white vinegar|
|⅛ tsp.||celery salt|
|Cracked Hy-Vee black pepper, to taste|
|1 lbs.||80%-lean ground beef|
|¼ c.||finely chopped artichoke hearts|
|¼ c.||finely diced roasted red peppers|
|3 tbsp.||finely chopped Hy-Vee kalamata olives|
|¼ c.||Hy-Vee Select crumbled feta cheese|
|1 tsp.||Hy-Vee salt|
|½ tsp.||Hy-Vee black pepper|
|4||Hy-Vee Bakery hamburger buns|
|Toppings, such as sliced red onion, tomato and lettuce, optional|
- For cucumber yogurt sauce, in a bowl, combine cucumber, sour cream, dill, shallot, sugar, vinegar, celery salt and pepper; cover and refrigerate to let flavors combine.
- Heat a charcoal or gas grill for direct cooking to medium heat.
- Combine ground beef, chopped artichokes, roasted red peppers, kalamata olives, feta cheese, salt and pepper. Form into 4 patties. Grill patties for 14 to 18 minutes or until internal temperature reaches 160 degrees, turning once halfway through grilling.
- Top each burger with the cucumber sauce and serve on buns with red onion, tomato and lettuce, if desired.
480 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 95mg
- Sodium: 1240mg
- Total Carbohydrates: 34g
- Protein: 28g
Vitamin A 25%
Vitamin C 25%
Hy-Vee chefs, Hy-Vee weekly ad from the week of July 8, 2015.